Matildas spicy chickpea stew of champions

       

take 8-10 good-sized roma or truss tomatoes, de-core and de-seed, chop roughly and slow-cook in a sizeable pot (usually one would immerse in boiling water first so as to remove skins, but in this we like the tang and the texture!) until broken down, then take the potato masher to it to create a paste. add salt, cumin, smoky paprika, a good amount of cayenne pepper, perhaps some cinnamon and brown sugar to taste.

in another pan, sweat one red onion and a clove of garlic, chopped, until soft and sweet. add to pot with chopped leeks and soaked, cooked chickpeas, about a cup. cook on a low heat for a little while, perhaps twenty minutes, adding water if it is needed to create desired texture.
add baby spinach and continue to simmer until it is wilted.

serve on a bed of couscous with warm pita!

Camel's Couscous

an incredible dish from the distant lands of morocco! our childhood friend ciara was the inspiration for tonight's meal. after she talked about her mother maeve's wonderous moroccan couscous dish, we knew we had to try it out for ourselves! and oh how our tongues rejoiced!

serves 6 hardy portions

ingredients:
you will need couscous for 6 people!
&
3 veggie stock cubes in some water
1 large red onion
4 cloves medium-sized garlic
1 red capsicum
1 small carrot
1 tomato
handful raisins
2 cans chickpeas
generous sprinkle of pepper
1 tsp ginger powder
1 tsp coriander
1 tsp turmeric
1 tsp cumin
1 tsp cinnamon
juice of half a lemon

directions:
1. heat up stock & saute onion and garlic (both finely chopped) for 5 minutes
2. dice the rest of your veggies, except carrot, which is lovely grated! add to onion mix
3. add in couscous, pouring in water accordingly so this super grain can absorb the liquid!
4. toss in your raisins and all your superb flavourings from the spices and lemon juice
5. cook together until couscous in fully softened

indulge in the warm and spiced flavours of this dish!
we served with a side of hummus & hot sauce
thank you ciara & maeve!